Thursday, September 1, 2011

~ Mexican Botano Platter ~

This is a very old "Texas" recipe from along the Texas-Mexico border. Botano means snack or appetizer. It is like a fajita appetizer and serves at least 12. It is a great accompaniment to a mexican style dinner, adding spanish rice, warm flour tortillas, etc. Use as a snack for watching football or just having guests for drinks and appetizers. A great margarita or icy cold beer is the perfect drink to add!

2 pounds beef skirt steak2 pounds boneless chicken breasts and thighsUse can also use shrimp if you choose ~ just don't overcook.2 teaspoons fajita seasoning2 1/2 teaspoons garlic powdersalt to tastelemon pepper to taste~ Use any of your favorite seasonings.

1 medium green bell

1 medium onion, chopped

1/3 bunch cilantro, chopped

2 c. refried beans (Using black beans is really good!)

1 (16 ounce) package shredded mexican cheese

Sour cream, chopped tomatoes and sliced jalapeno peppers to garnish

Your favorite guacamole!

The original recipe called for frying quartered tortillas in hot oil, however, you can use yourfavorite tortilla chips and save lots of fat and time.

Preheat oven to 350 degrees

Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder.Cutbeef and chicken into 1-inch strips, and set aside. (You can season meat and marinate overnight.) In a saucepan, warm refried beans over medium-low heat Lightly spray a skillet with olive oil or vegetable oil and heat to medium heat; stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro. Sprinkle fresh lime juice over all. Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Spread meat mixture evenly on top of beans and sprinkle cheese over all.

Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.

This makes a LOT. I recommend serving all condiments on the side and allow guests to garnish as they choose. Ole!

23 comments:

Wow, Pat, I love dishes like this, only problem, it is just me at home and I am not planning for company for a while...wonder if I can cut it somehow....I love your Mexican recipes. I also am interested in the photo of the young girl in your header. Is there a story to it? xo,

Why oh WHY must you tempt us with these amazing looking dishes ?! (Especially after I shared with you that I love all things Mexican!) This looks so, so good, and I know I'll be adding it to the list of recipes of yours that I will be trying!

Hi Sweet Gypsy! This looks delish!! Why don't you link up to my first Potpourri Friday party and help make it a big succes!

I have finally used my gift certificate (I'm so excited) and the item is own it's way. I'll be doing a post on it when it arrives. You have to wait to see what it is! Or, maybe I'll break down and tell you!

Oh my gosh this looks incredible! I love anything Mexican. Thank you for visiting my blog. Yes, years ago I went to Olla-Podrida in Dallas and loved the place. My blog, though, is named after an 18th-century British periodical.

We, living here in West Texas, LOVE this kind of food. During Super Bowl and also with our home fellowship gatherings, we often have Mexican Stack..adding everything under the sun to it. :)I will make this dish...FOR SURE.xo bj

Hi Pat,We finally have cool weather, Wa Hoo!We actually stood outside in a little bit of rain yesterday, there is hope. I just love a Mexican Botano Platter and your recipe looks awesome, good food! Hope you have a wonderful week and thanks so much for sharing with Full Plate Thursday. Come Back Soon!Miz Helen

It makes my Heart happy to hear from you! Thank you so much for taking the time to say hello. I want to respond to each comment, however, if you are a "no reply blogger" I can't. Would love to have an email address to contact you!

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